Crumbed Mexican Spiced Prawn Tacos
with Zesty Tomato, Creamy Slaw & Avocado
- Eggs
- Milk
- Gluten
- Soy
- Wheat
- Crustaceans
- Milk
- May contain traces of allergens
- Soy
- Gluten
Ingredients
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1 packet
Slaw Mix
1 packet
Ranch Dressing
(Contains: Eggs, Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 sachet
Mexican Fiesta Spice Blend
1
Tomato
1
Lime
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy, Gluten.)
1
Avocado
190 g
Peeled Prawns
(Contains: Crustaceans;)
Cooking Steps
• Roughly chop tomato. Zest lime and then slice into wedges. • Slice avocado in half, then scoop out the flesh and thinly slice.
• In a shallow bowl, add Mexican fiesta spice blend. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, add the panko breadcrumbs (see ingredients). • Toss the peeled prawns in the seasoning, followed by the egg, and finally in the panko breadcrumbs.
• Add enough olive oil to coat the base of a large frying pan over a medium-high heat. • Cook the prawns until golden and cooked through, 2 minutes each side (cook in batches if your pan is getting crowded). • Transfer the prawns to a paper towel-lined plate and season with salt.
• While the prawns are cooking, in a large bowl, combine the ranch dressing, slaw mix and the lime zest. • In a medium bowl, add the tomato and a squeeze of lime juice. Toss both bowls to combine and season to taste.
• Microwave the mini flourtortillas on a plate in 10 second bursts until warmed through.
• Bring everything to the table to serve. Spread smokey aioli over the tortillas and top with some of the creamy slaw, sliced avocado, zesty tomato and crumbed Mexican prawns. Enjoy!
